Meringue Filled Coffee Cake
Posted by Cupcake Kelly on Mar 27, 2011 in Cake, Chocolate | 3 comments-
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.
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This has been my favorite challenge so far. Yeast is usually my nemesis but I did really well this time and it came out like bread should!
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I filled mine with chocolate chips, cinnamon chips and walnuts.
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Meringue Filled Cake
Meringue Filled Cake
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Ingredients
4 cups flour
1/4 cup sugar
3/4 tsp salt
1 package active dried yeast
1/4 cup water
3/4 cup milk
1/2 cup unsalted butter, at room temperature
2 eggs
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Meringue
3 egg whites at room temperature
1/4 tsp salt
1/2 tsp vanilla
1/2 cup sugar
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Filling
1/2 cup dark chocolate chips
1/2 cup cinnamon chips
1 cup chopped walnuts
2 tbs sugar
2 tbs sugar
Topping
Egg wash: 1 beaten egg
Melted chocolate to drizzle on top
Melted chocolate to drizzle on top
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1. Start the dough by mixing 1 1/2 cups flour, the sugar, salt and yeast.
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2. In a saucepan heat the milk, water and butter until the butter is melted. With an electric mixer on low speed gradually pour in the warm milk and mix for 2 minutes. Add the eggs, 1 cup of flour and beat for 2 more minutes.
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3. Using a wooden spoon stir in the remaining flour to make a dough that sticks together. Turn onto a floured surface and knead for 8-10 minutes until the dough is soft, smooth and elastic. I had to add about another cup of flour as I was kneading.
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4. Place the dough in a lightly greased bowl (with vegetable oil) and cover with cling film and a tea towel for 45-60 minutes. The dough should double in size.
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5. While the dough is rising make the filling by mixing the different chips and sugar in a small bowl and chopping the walnuts.
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6. Make the meringue in a medium sized bowl by whipping the egg whites on medium high speed. Add in the salt and vanilla. Slowly add in the sugar until stiff peaks form.
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7. Remove half of the dough and roll it out on a lightly floured surface into a rectangle.
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8. Spread half of the meringue half an inch away from the sides and scatter half of the chocolate chip mixture on top and then half of the chopped walnuts.
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9. Roll the dough like a jellyroll from the longer side and transfer to a non stick cookie sheet. (the directions say to make this a ring and seal it together but I made one big ring using both half’s). Repeat with the remaining dough and seal the ends with the other half and make a ring.
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10. Using a sharp knife make cuts along the outside edge at one inch intervals. Cover with cling film and let rise for 45-60 minutes. Brush with the egg wash.
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11. Preheat oven to 350 F/180 C and bake for 25-30 minutes until risen and golden brown. It should sound hollow when tapped. Drizzle the top with some melted chocolate.
A delicious and not difficult challenge, right?
I have been delicious.
Greetings from Jerez, Spain.
I know Jamie, she's a real honey and this cake looks just as lovely. So sad I've had to drop this month's challenge due to lack of time! Looks like you've done it justice, was it really tasty?
@Rosaleda - it was very delicious and medium difficulty to make
@Sarah - I was very short on time too! I lost a whole week of baking due to my laser eye surgery. It was very tasty! Best eaten the same day and the next day. Gets stale pretty quickly.